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Sasha’s 40-Minute Sweet and Sour Cauliflower

Sweet and Sour Cauliflower
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Enjoy this vibrant, vegan Sweet and Sour Cauliflower that brings takeout flavor right to your home. Sasha shares her intuitive, flavorful approach to this classic dish.

Ingredients

Scale
  • 1 large head of cauliflower, cut into bite-sized florets
  • 1/2 cup all-purpose flour (or gluten-free alternative)
  • 1/4 cup cornstarch
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup plant-based milk (unsweetened)
  • Vegetable oil for frying
  • 1 tablespoon fresh ginger, minced
  • 2 cloves garlic, minced
  • 1/2 cup pineapple chunks (canned or fresh)
  • 1/2 red bell pepper, chopped
  • 1/4 cup rice vinegar
  • 1/4 cup ketchup
  • 3 tablespoons brown sugar (or maple syrup)
  • 2 tablespoons soy sauce or tamari
  • 1 teaspoon sriracha (optional, for heat)
  • 1 teaspoon cornstarch mixed with 2 teaspoons cold water (slurry)

Instructions

  1. In a large bowl, whisk together the flour, cornstarch, salt, and pepper.
  2. Pour in the plant-based milk and stir until you have a smooth batter coating the cauliflower florets evenly.
  3. Heat about 1 inch of vegetable oil in a deep pan or Dutch oven to 350°F (175°C).
  4. Carefully drop the battered cauliflower into the hot oil in batches, ensuring not to overcrowd the pan. Fry until golden brown and crispy, about 4-5 minutes per batch.
  5. Remove the fried cauliflower with a slotted spoon and place it on a wire rack or paper towel-lined plate to drain excess oil.
  6. In a separate skillet, heat a small amount of oil over medium heat. Add the minced ginger and garlic; cook for about 30 seconds until fragrant.
  7. Add the pineapple chunks and chopped red bell pepper to the skillet. Sauté for 2-3 minutes until the pepper slightly softens.
  8. In a small bowl, whisk together the rice vinegar, ketchup, brown sugar, soy sauce/tamari, and sriracha (if using). Pour this sauce mixture into the skillet.
  9. Bring the sauce to a simmer. Stir in the cornstarch slurry and cook, stirring constantly, until the sauce thickens, about 1 minute.
  10. Add the crispy cauliflower florets to the sauce. Toss gently until every piece is fully coated.
  11. Serve immediately over rice or noodles.

Notes

  • Sasha suggests tasting the sauce before adding the cauliflower; adjust sweetness or tanginess to your preference.
  • If you prefer baking or air frying the cauliflower instead of deep frying, toss the florets with a light coating of oil and cook until tender and slightly browned before tossing in the sauce.
  • Use fresh pineapple for the best flavor impact.

Nutrition

Find it online: https://savorsensations.com/sweet-sour-cauliflower-vegan-takeout-dinner/